Question

Why dough gets spoit faster then dry flour

Answer 1

Hi there

Dough needs to be fed, so a dough spoils once a liquid is added. Particularly if the dough is a yeast dough. Yeast is living, and creates gas once it is combined with water or milk. The yeast basically feeds on the sugar/salt/flour and then creates gas which allows a dough to rise and get those delicious soft air pockets.
In a non yeast dough, it spoils quickly because you’ve now added (typically) liquid ingredients such as milk and eggs. These are fermenting items, and they will begin turning and bacteria will grow. Even in the fridge I wouldn’t recommend holding a dough longer than over night.
HOWEVER! If you are making a sourdough bread dough, you want a spoiled stinky starter, so there is that!



Thank You

Answer 2

it spoil fat because water have been added and yeast start forming in this case it spoil fast because of yeast